Recipe ingredients and directions:
Yield: 4 servings
4 oz bean threads (fun see)
3 Tbsp vegetable oil
1/2 tsp vegetable oil
1/2 tsp cornstarch
1 Tbsp dark Chinese soy sauce
1 tsp light Chinese soy sauce
1 cup dark chicken meat, thinly sliced
1 garlic clove, crushed
1/2 cup Chinese black mushrooms
1 cup thin sliced Chinese cabbage
1/2 cup thinly sliced bamboo shoots
2 cups bean sprouts
1/2 cup Chinese pea pods
1/4 tsp sugar (optional)
Soak bean threads in cold water 20 minutes. Drain and set aside.
There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and
both soy sauces. Add chicken and let stand 20 minutes. Heat wok or
skillet and add 3 tablespoons oil, coating bottom of pan. Rub
surface of pan with garlic clove, then discard garlic. Add marinated
chicken and marinade and stir-fry over high heat 3 minutes. Add
mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes,
then bamboo shoots and bean sprouts, stir-frying 1 minute after
each addition. Add 2 cups water, cover and bring to boil. Remove
cover, add noodles and stir well to combine. Cover and cook 1
minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir
in sugar, if desired, and remove from heat. Serve at once. Makes
4 to 6 servings.
Category: Asian Recipes
